Gyros

100 Servings

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Gyros Ingredients

25 lb BEEF;OVEN ROAST FZ	8 1/2 lb TOMATOES FRESH
6 1/4 lb YOGURT NON FAT L/C 8 OZ	2 lb ONIONS DRY
2 ts GARLIC DEHY GRA	50 BREAD FRENCH 12 OZ #59
4 1/4 lb CUCUMBERS FRESH	1 oz SALT TABLE 5LB

Instructions for Gyros

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN 1. SLICE BEEF THIN, ABOUT 16 SLICES PER POUND. SET ASIDE FOR USE IN STEP 3. 2. SEPARATE ONIONS SLICES INTO RINGS. DICE TOMATOES. SET ASIDE FOR USE IN STEP 6. 3. COMBINE YOGURT, CUCUMBERS, SALT, DILL WEED AND GARLIC. MIX WELL TO BLEND; SET ASIDE FOR USE IN STEP 6. 4. CUT PITA BREAD IN HALF. FILL EACH PITA HALF WITH 2 SLICES ROAST BEEF. 5. PLACE FILLED PITA BREAD ON SHEET PANS. HEAT IN OVEN 7 MINUTES OR UNTIL THROUGH. (BREAD MUST REMAIN PLIABLE.) 6. JUST BEFORE SERVING, GARNISH EACH GYROS HALF WITH 1 1/3 TBSP YOGURT- CUCUMBER SAUCE, 2 ONION RINGS, AND 2 TBSP DICED TOMATOES. NOTE: 1. IN STEP 1, 36 LB BEEF, OVEN ROAST WILL YIELD ABOUT 25 LB COOKED ROAST BEEF. COOK MEAT ACCORDING TO RECIPE NO. L-5. NOTE: 2. IN STEP 2, 2 LB 4 OZ ONIONS, DRY A.P. WILL YIELD 2 LB ONIONS, THINLY SLICED, AND 8 LB 11 OZ TOMATOES A.P. WILL YIELD 8 LB 8 OZ TOMATOES, DICED. NOTE: 3. IN STEP 3, 5 LB CUCUMBERS A.P. WILL YIELD 4 LB 4 OZ CUCUUMBERS, PEELED, SEEDED, FINELY CHOPPED. Recipe Number: N05000 SERVING SIZE: 1 SANDWICH From the (actually used today!). Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: Cuisine: Uncategorized